Description
Stuffed Red Velvet Cookies are chewy, vibrant cookies with a hidden cream cheese filling, combining the flavors of red velvet cake and frosting in one indulgent handheld treat.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1–2 tsp red food coloring (gel preferred)
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
Make the filling: Mix softened cream cheese and powdered sugar until smooth. Scoop teaspoon-sized portions onto a parchment-lined tray and freeze for at least 30 minutes.
- Make the dough: Whisk flour, cocoa powder, baking soda, and salt in a bowl. In another bowl, cream butter with brown sugar and granulated sugar until light. Beat in egg, vanilla, and red food coloring. Gradually add dry ingredients and mix until just combined.
- Shape cookies: Scoop dough, flatten slightly, and place a frozen cream cheese ball in the center. Wrap dough around filling and seal completely.
- Bake: Arrange on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, until set but still soft. Cool on tray briefly, then transfer to wire rack.
- Serve: Enjoy warm for a gooey filling or cool completely for a firmer texture.
Notes
- Freezing the filling helps prevent leaks while baking.
- Gel food coloring gives the brightest red without affecting dough consistency.
- Slightly underbake for softer, gooier cookies.
- Chill dough before baking if cookies spread too much.
- Store cookies refrigerated to keep filling fresh.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
